Broccoli cheese soup

1 cup water
1 package (10-ounce) frozen
  chopped broccoli
1 medium carrot, grated
3 tablespoons butter
2 cups milk
1 pound American cheese, cubed
1 can cream of chicken soup
  (undiluted)
1 chicken bouillon cube
1 tablespoon minced
  onion flakes
1 tablespoon Worcestershire
  sauce
Pepper to taste

Heat water and bouillon cube to boiling. Add broccoli and carrot; cook five minutes or until tender. Remove from heat. Do not drain. In separate sauce pan, melt butter and slowly stir in flour. Gradually add milk. Cook until thickened. Stir in cheese soup, onion, Worcestershire sauce and pepper. Add broccoli and carrot mixture. Heat and serve. Serves 10-12 people.